Patent application title: Health Food

Abstract:

The object of the present invention is to consume raw food cultivated in
appropriate soil.
The constitution of the health food is: consuming cereals including rices
and wheats with or without husk, millets, pulses, tubers, leaf
vegetables, fruit vegetables, rosette crops, root vegetables, citrus
fruits, fruits, melons, seaweeds, and liverworts etc. as is; or consuming
powders thereof, or by soaking in water so as to process to a degree that
cell are not destructed (or if cells are destructed, the whole of leaf
vegetables including root, stem, and leaf or a portion thereof are
consumed as e.g. juice) and consuming without processing treatment
including heating, boiling in water, or steaming; or these cereals,
millets, or pulses are soaked in water to allow sprouting, and consumed
at around the time of sprouting without processing treatment including
heating, boiling in water, or steaming.

Claims:

1. A health food characterized in that rices, cereals, millets, pulses,
tubers, leaf vegetables, fruit vegetables, citrus fruits, melons, fruits,
rosette crops, and root vegetables, or rices, cereals, millets, and
pulses with or without husk are consumed as is; or dried or powdered and
soaked in water and item consumed as a whole without processing treatment
including heating, boiling in water, and steaming; or dried, powdered and
consumed; or, for said cereals, millets, or pulses, soaked in water to
allow sprouting and consumed at around the time of sprouting without
processing treatment including heating, boiling in water, or steaming.

2. The health food according to claim 1, characterized in that grains of
said cereals, millets, pulses, tubers, fruit vegetables, leaf vegetables,
seeds, citrus fruits, fruits, green vegetables, or root vegetables are
consumed as is; or powdered grains are consumed in a size suitable as
food, but not limited by size, in which one or more of 2 to 3 kinds of
these grains are consumed.

3. The health food according to claim 1, characterized in that said
cereals, millets, or pulses are consumed in beta-starch state, and
degraded by digestive fluid the esophagus, stomach, and small intestine,
subjected to fermentation and degradation by enteric bacteria the large
intestine, and digested and absorbed.

4. A health food characterized in that rices, cereals, millets, pulses,
tubers, leaf vegetables, fruit vegetables, citrus fruits, melons, fruits,
rosette crops, and root vegetables, or rices, cereals, millets, and
pulses with or without husk which are produced in a soil, in which an
agricultural chemicals including insecticide, bactericide, and antibiotic
or inorganic synthetic materials such as synthetic food, synthetic
additive, and chemical fertilizer remain in a small amount, essentially
do not remain, a soil in which fungi, microorganisms, and insects can
coexist with the food chain, and in which organic fertilizer that does
not use e.g. said agricultural chemicals is added, are consumed as is; or
dried or powdered and soaked in water and then consumed as a whole
without processing treatment heating, boiling in water, and steaming, or
dried, or powdered consumed; or, for said cereals, millets, or pulses,
soaked in water to allow sprouting and consumed at around the time of
sprouting without processing treatment including heating, boiling in
water, or steaming.

5. A health food characterized in that rices, cereals, millets, pulses,
tubers, leaf vegetables, fruit vegetables, citrus fruits, melons, fruits,
rosette crops, or root vegetables, which are produced in a soil, in which
agricultural chemicals including insecticide, bactericide, and antibiotic
or inorganic synthetic materials such as synthetic food, synthetic
additive, and chemical fertilizer remain in a small amount, essentially
do not remain, in which fungi, microorganisms, and insects can coexist
with the food chain, in which organic fertilizer that does not use e.g.
said agricultural chemicals is added, and which are cultivated with far
infrared radiation, or dispersion of powders of rocks including
tourmaline and magnesium or chitosan, or dispersion of mature fermented
organic matter during the growth thereof, said cultivated foods being
consumed as is, or powders thereof or by soaking in water, or, for said
cereals, millets and/or pulses, soaked in water and consumed when
sprouted or at around the time of sprouting.

8. The health food according to claim 1, characterized in that rices,
cereals, millets, pulses, tubers, leaf vegetables, fruit vegetables,
citrus fruits, melons, fruits, rosette crops, and root vegetables, or
rices, cereals, millets, and pulses with or without husk are processed as
a whole, without heat treatment, subjected to processing treatment such
as sterilization by ultraviolet treatment, processing such as vitamin D
reinforcement by ultraviolet ray, treatment by exposure to a small amount
of radiation, pressure treatment including oxygen pressure or nitrogen
pressure, temperature treatment by storing in soil of 5 to 10.degree. C.
or in water of 5 to 10.degree. C., heat conduction treatment to a degree
that cells of plants ingested are not destructed, bactericidal treatment,
fermentation treatment, biotreatment, solid treatment, fluid treatment,
gas treatment, or supercritical treatment, or consumed as a whole even if
the cells are destructed, or dried, powdered, and consumed.

9. The health food according to claim 1, characterized in that rices,
cereals, millets, pulses, tubers, leaf vegetables, fruit vegetables,
citrus fruits, melons, fruits, rosette crops, and root vegetables, or
rices, cereals, millets, and pulses with or without husk are consumed as
is; or dried or powdered and soaked in water, consumed as a whole without
processing treatment including heating, boiling in water, and steaming;
or dried or powdered and consumed; wherein treatment as a whole as
grains, treatment without destructing part of the cells or fermentation
treatment as a whole even with cells destructed, bacterial treatment,
supercritical treatment, fluid treatment, gas treatment, biotreatment,
liquid treatment of beverage fermented and degraded using lactic acid
bacteria and Aspergillus oryzae, or solid treatment such as powders and
grain is conducted and, the type of microorganism used can be those other
that said microorganisms according to the intended use of these
treatments.

10. The health food according to claim 2, characterized in that said
cereals, millets, or pulses are consumed in beta-starch state, and
degraded by digestive fluid the esophagus, stomach, and small intestine,
subjected to fermentation and degradation by enteric bacteria the large
intestine, and digested and absorbed.

11. The health food according to claim 2, characterized in that rices,
cereals, millets, pulses, tubers, leaf vegetables, fruit vegetables,
citrus fruits, melons, fruits, rosette crops, and root vegetables, or
rices, cereals, millets, and pulses with or without husk are consumed as
is; or dried or powdered and soaked in water, consumed as a whole without
processing treatment including heating, boiling in water, and steaming;
or dried or powdered and consumed; wherein treatment as a whole as
grains, treatment without destructing part of the cells or fermentation
treatment as a whole even with cells destructed, bacterial treatment,
supercritical treatment, fluid treatment, gas treatment, biotreatment,
liquid treatment of beverage fermented and degraded using lactic acid
bacteria and Aspergillus oryzae, or solid treatment such as powders and
grain is conducted and, the type of microorganism used can be those other
that said microorganisms according to the intended use of these
treatments.

12. The health food according to claim 3, characterized in that rices,
cereals, millets, pulses, tubers, leaf vegetables, fruit vegetables,
citrus fruits, melons, fruits, rosette crops, and root vegetables, or
rices, cereals, millets, and pulses with or without husk are consumed as
is; or dried or powdered and soaked in water, consumed as a whole without
processing treatment including heating, boiling in water, and steaming;
or dried or powdered and consumed; wherein treatment as a whole as
grains, treatment without destructing part of the cells or fermentation
treatment as a whole even with cells destructed, bacterial treatment,
supercritical treatment, fluid treatment, gas treatment, biotreatment,
liquid treatment of beverage fermented and degraded using lactic acid
bacteria and Aspergillus oryzae, or solid treatment such as powders and
grain is conducted and, the type of microorganism used can be those other
that said microorganisms according to the intended use of these
treatments.

13. A method of ameliorating disease and building a healthy body, which
comprises consuming the health food of claim 1.

14. A method of ameliorating disease and building a healthy body, which
comprises the health food of claim 4.

15. A method of ameliorating disease and building a healthy body, which
comprises the health food of claim 5.

16. A method of ameliorating disease and building a healthy body, which
comprises the health food of claim 6.

17. A method for producing a health food, which comprises growing a crop
selected from the group consisting of rices, cereals, millets, pulses,
tubers, leaf vegetables, fruit vegetables, citrus fruits, melons, fruits,
rosette crops, and root vegetables, in a soil in which agricultural
chemicals essentially do not exist, and in which fungi, microorganisms,
and insects coexist with a food chain, and in which organic fertilizer is
added; and cultivating the crop with far infrared radiation, or
dispersion of powders of rocks including tourmaline and magnesium or
chitosan, or dispersion of mature fermented organic matter during growth
of the crop.

18. The method according to claim 17, which further comprises applying
electrolyzed acidic water of pH 3 or less, or electrolyzed alkaline water
of pH 11.5 or more to the soil.

Description:

TECHNICAL FIELD

[0001]The present invention relates to a health food which ameliorates
disease of a body and builds a healthy body. Specifically, the invention
relates to a health food which builds a body that suppresses intractable
diseases such as diabetes.

BACKGROUND ART

[0002]Conventionally, various products have been proposed as health food.
For example, Japanese Patent No. 3019261 entitled "Raw Vegetable Health
Food" (Patent document 1) discloses a health food composed of a
combination of raw vegetables and uncooked brown rice with addition of
common salt.

[0003]Further, in particular, diabetes which is considered an intractable
disease often induces complications such as arteriosclerotic angiopathy.
It is therefore necessary in treatment of diabetes to maintain good
nutritional and health conditions and to acquire resistance against
various diseases. The following products have been recently proposed as
such health food.

[0010]The traditional medicinal rice of Patent document 2 was made by
applying a health component onto the surface of brown rice etc., cooked,
and consumed, and processing of brown rice was troublesome. Further,
Patent document 3 describes a product where fermentation product of
lactic acid bacteria is added to rice such as brown rice, and relates to
immunoadjuvant. In addition, Patent document 4 shows processing of brown
rice etc., in which brown rice etc. is steamed, this is inoculated and
mixed together with e.g. reishi mushroom.

[0011]The present invention provides for improvement on conventionally
problematic food such as cereals which have harmful effects on human body
and for food that builds a healthy body.

[0013]Another object of the present invention is to provide for a health
food, in which it is important that the health food is not digested and
absorbed in the small intestine, but rather digested in the small
intestine, degraded in the large intestine and absorbed into the body.

[0014]The object of the present invention is to provide for a health food
suitable for the body, in particular suitable for diabetes, which do not
go through the process of heating or steaming of, for example, uncooked
cereals, millets, and pulses, or these foods without husk.

Means for Solving the Problems

[0015]The present invention comprises the following constitution to
achieve the above objects.

[0016]The constitution of the health food is: rices, cereals, millets,
pulses, tubers, leaf vegetables, fruit vegetables, citrus fruits, melons,
fruits, rosette crops, and root vegetables, or rices, cereals, millets,
and pulses with or without husk are consumed as is; or dried or powdered
product soaked in water, and consumed as a whole without processing
treatment including heating, boiling in water, and steaming, or dried,
powdered, and consumed; or, for the cereals, millets, or pulses, soaked
in water to allow sprouting, and consumed at around the time of sprouting
without processing treatment including heating, boiling in water, or
steaming.

[0017]The above described object of the present invention can be achieved
by a health food comprising the constitution of consuming grains of the
cereals, millets, pulses, tubers, fruit vegetables, leaf vegetables,
seeds, citrus fruits, fruits, green vegetables, or root vegetables of
consuming as is, or consuming powdered grain, in which one or more of 2
to 3 kinds of these grains are consumed in a size suitable as food, but
not limited by size; or the constitution of consuming the cereals,
millets, and pulses in beta-starch state, and allowing degradation by
digestive fluid within esophagus, stomach, and small intestine,
fermentation and degradation by enteric bacteria within large intestine,
and digestion and absorption.

[0018]In addition, the above described object of the present invention can
be achieved by a health food in which cereals including rices and wheats
or millets with or without husk; pulses including sesame, soybean, black
bean, adzuki bean, and kidney bean; tubers including sweet potato,
potato, Jerusalem artichoke, and black sweet potato; fruit vegetables; or
root vegetables, are produced in a soil, in which agricultural chemicals
including insecticide, bactericide, and antibiotic or inorganic synthetic
materials such as synthetic food, synthetic additive, and chemical
fertilizer remain in a small amount, essentially do not remain, in which
fungi, microorganisms, and insects can coexist with the food chain, and
in which organic fertilizer that does not use e.g. the above described
agricultural chemicals is added, and consumed as is, or consumed powders
thereof or soaked in water, or consumed as a whole, or dried, powdered,
and consumed; or, for the cereals, millets and/or pulses, soaked in water
and consumed when sprouted or at around the time of sprouting.

[0019]The health food of the present invention is a great shift from
conventional views on food. In other words, it is a health food which can
maintain health of the body to have resistance against pathogens by a
small amount of food. Particularly, it is important that it is consumed
raw as is, digested in the small intestine, and degraded and absorbed in
the large intestine.

[0020]As used in the present invention, consuming as a whole means that in
case of vegetables, consuming not just the leaf part, but the entirety
including the stem and root parts. For example, in case of eggplant, it
means consuming the entirety of vine, stem, and fruit. By consuming the
entirety, it is possible to ingest well-balanced nutrients.

[0021]The minimal condition is to produce and cultivate cereals, millets,
pulses, tubers, citrus fruits, fruits, melons, leaf vegetables, fruit
vegetables, and root vegetables etc. by its natural state in nature in
soil without using any inorganic agricultural chemicals etc.

[0022]It is well known that consuming uncooked cereals, millets, and
pulses directly as grains results in chewing well in the mouth, leading
to strengthening of the jaw and activation of the brain. In addition, it
is said that in the case of cereals and millets at around the time of
sprouting, gamma-aminobutyric acid (GABA) increases to build a healthy
body.

[0023]When the cereals, pulses, vegetables, citrus fruits, fruits, melons,
leaf vegetables, fruit vegetables, and root vegetables etc. of the
present invention cannot be consumed raw, it may be powdered and consumed
dispersed in water. In addition, it can be consumed delectably when it is
made into cereal juice or soup, by mixing not just one but multiple kinds
of cereals.

[0024]Foods that can be used in the health food of the present invention
are, but not limited to, many kinds of food including the above described
cereals including rices such as wet-field rice, dry-field rice, ancient
wild rice, and fragrant rice, and wheats including wheat, barley, and
oat; or millets including Italian millet, Chinese millet, buckwheat,
Indian corn, and Japanese millet; or pulses including sesame, soybean,
black bean, adzuki bean, and kidney bean; tubers including sweet potato,
potato, Jerusalem artichoke, and black sweet potato; citrus fruits;
fruits; melons; leaf vegetables; fruit vegetables; or root vegetables.

[0025]For example, the above described cereals including rices including
wet-field rice, dry-field rice, ancient wild rice, fragrant rice and
wheats including as wheat, barley, and oat, with husk, and cereals
without husk;

[0026]millets including Italian millet, Japanese millet, Chinese millet,
buckwheat, Indian corn, corn, and sweet corn, or seeds including walnut;

[0031]root vegetables such as Japanese radish, lotus root, turnip, onion,
burdock, Japanese ginger, sugar beet, carrot, shallot, and Japanese
horseradish;

[0032]fruit vegetables such as pumpkin, gourd, cucumber, and eggplant

[0033]fruits such as apple, loquat, peach, Japanese persimmon, and grape;

[0034]citrus fruits such as tangerine, kumquat, lemon, and kabosu;

[0035]melons such as watermelon, Oriental melon, and melon;

[0036]liverwort such as lichens, mosses, and liverworts;

[0037]seaweeds such as kelp and hijiki;

[0038]Good results are obtained when not just one but several kinds of
these are mixed together with the above described food and consumed raw.

[0039]In the health food of the present invention, cereals, millet, pulses
etc. may be consumed as is, but for those who are unaccustomed, may be
powdered and dispersed in water for consumption. When these cereals are
heated, vitamin and enzyme are broken down, protein is denatured, and fat
is oxidized, and degraded into glucose in the small intestine and
absorbed into the body, causing weight gain.

[0040]When the cereals, etc. are consumed in a sprouted state or at around
the time of sprouting, the degradation cycle of sprouted brown rice in
the body is as shown in FIG. 1. Starch, hemicellulose etc. are turned
into from hexose to pyruvic acid, degraded by enteric bacteria in the
large intestine, and become nutritional component of the body.

[0041]Fermentation and degradation are carried out by enzyme and bacteria
in the large intestine, degrade fat into short-chain fatty acid.
Regarding this process, according to the theory by Mitsuo Kouda, it is
said that it will be as shown in FIG. 1.

[0042]The flow of the short-chain fatty acid is as follows. Starch,
cellulose, and hemicellulose of the cereals etc. are turned into hexose
and pentose, then via pyruvic acid into short-chain fatty acid including
acetic acid, butyric acid, propionic acid, and valeric acid, which are
used for growth of enteric bacteria flora. These are absorbed in the
large intestine and become energy. Indole and skatole are excreted in
stool. On the other hand, hydrogen, methane, and carbon dioxide gases
produced are excreted but are partly absorbed into the blood and exhaled.
As such, when it is turned into short-chain fatty acids, energy is
produced within the body and the body becomes greatly enduring.

[0043]The health food of the present invention is preferably consumed to
80% or 60% fullness. When consumed on an empty stomach, peristaltic
movement within the intestine is activated and motilin, a digestive
hormone, is secreted as a hormone to excrete the content of the intestine
when the stomach is empty. Peristaltic movement of the intestine becomes
active, and occurrence of cancer is significantly reduced by facilitating
the excretion of the content of the intestine and stercoral.

[0044]According to the health food of the present invention, blood sugar
level and amount of insulin generally tend to rise in the body after
eating cooked rice. Blood sugar level tend to decrease over time by
eating the health food of the present invention comprising brown rice
(stercoral in particular is dissolved.).

[0045]As such, even in diabetes patients, increase in blood sugar level
does not occur following ingestion of the health food of the present
invention.

[0046]Generally, when millets are heated, steamed, or cooked, beta-starch
is converted into alpha-starch and absorbed in the small intestine.

[0047]However, meals from these are absorbed in the large intestine to
make a subject healthy. Beta-starch is not degraded in the small
intestine, but is degraded by digestive fluid in the large intestine, and
fermented and degraded by bacteria in the intestine. The fermentation and
degradation is presumed to be by short-chain fatty acid cycle described
below.

[0048]The health food of the present invention cannot be cultivated by
production in conventional soil. In other words, in ordinary soil,
residual nitrogen cycle as shown in FIG. 1 is carried out, and is
therefore unsuitable.

[0049]On the other hand, the soil for cultivating the health food of the
present invention has the components as shown in Table 3, resulting in
decrease by half of residual nitrogen content.

TABLE-US-00001
Residual Residual
nitrogen nitrogen
Komatsuna Purchased at a 150 mg Cultivated in the 75 mg
supermarket soil of the present
invention
Spinach Purchased at a 750 mg Cultivated in the 300 mg
supermarket soil of the present
invention
Shirona Purchased at a 750 mg Cultivated in the 300 mg
supermarket soil of the present
invention

[0050]The method for measuring the amount of residual nitrogen was as
follows.

[0051]Five grams of leaves are ground, 145 cc of distilled water was
added, and stirred well. This was filtered through filter paper, and test
paper was soaked in the filtrate obtained. After 1 second, it was
measured in a measuring device. The calculated value was multiplied by 3
to obtain the amount of residual nitrogen in 100 g.

[0052]Fertilizers conventionally used were not appropriate for plants such
as cereals, and in the pursuit of savouriness, cereals harmful to the
body are produced. In particular, alpha-starch was ingested due to
processing treatment such as heating and boiling in water.

[0053]In addition, with respect to the fertilizer used, agricultural
chemical, antibiotic, and compound aiming to exterminate damages by
disease and pest have harmful effects on the human body, causing bodies
to be nonresistant to diseases.

[0054]The soil for cultivating the health food of the present invention is
a soil where conditions as shown in Table 3 are maintained. In
particular, it is more preferred that it is closer to the central value.

[0055]In other words, it is a soil in which residual amount of
agricultural chemicals including insecticide, bactericide, and antibiotic
or inorganic synthetic materials such as synthetic food, synthetic
additive, and chemical fertilizer is small, essentially a soil in which
there is no residual amount, a soil in which fungi, microorganisms, and
insects can coexist with the food chain, and a soil in which organic
fertilizer that does not use e.g. the above described agricultural
chemicals is added.

[0056]Millets that do not sprout produce by chemical fertilizer and
agricultural chemical have broken DNA, highly acidic and highly
autoimmune plant which is a dead material has high concentration of amino
acids, and results in a plant resistant to pests.

[0057]For an organic fertilizer, it is more effective to mix
photosynthetic bacteria into the soil. By the addition of photosynthetic
bacteria, proliferation of filamentous bacteria which is a pathogen of
rice cultivation etc. is suppressed and Actinomyces is proliferated. The
Actinomyces has the function to kill filamentous bacteria.

[0058]In the brown rice etc. used in the health food of the present
invention, a more preferable brown rice can be produced by using plant
activating enzyme "Aquagen" (the registered trademark of Nihon Pack Co.).
This "Aquagen" is a plant fermentation seasoning developed based on
natural materials. It is fermented with Aspergillus oryzae to bring forth
the innate ability of the plant for "further activation of
photosynthesis", so that the immunity of plant is increased, the
concentration of amino acids is increased, and innate flavor of the plant
is brought forth. When immunity is increased, the plant becomes resistant
to damages by disease and pest, and regeneration of cells is reinforced,
so that if the plant is eaten by bugs the same portion will regenerate.

[0059]Further, chitin goes through the plant cell wall to bind to specific
protein, delivered to nuclear DNA, synthesis of mRNA, RNA, and protein on
which dormant DNA acts increases, immunity is increased, chitinase is
secreted to protect the cell when contacted by pathogens and pests, and
immunocyte prevents invasion from the outside.

[0060]In addition, when it is converted into DNA, the substance for immune
strength is ingested from the plant, so the insects can share, as well as
the plant changes itself into where virus does not enter. Accordingly, a
suitable plant can be cultivated without using conventional agricultural
chemical or chemical fertilizer.

[0061]In this way, photosynthesis of plant is enhanced and increase in
yield of high quality plant is expected.

[0062]Cereals such as rice and wheat and millets used for the health food
of the present invention are cultivated in soil containing high
concentrations of amino acid. When chitosan is applied to soil during
growth of these plants, resistance against pests is increased, and
regeneration efficiency is also good.

[0063]Moreover, the water applied to soil is preferably strong
electrolyzed water. The strong electrolyzed water is superior in
bactericidal effect. The strong electrolyzed water is produced by adding
sodium chloride or potassium to water, electrolyzing the aqueous sodium
chloride, and collecting electrolyzed strong acidic water from the anodic
electrode side and at the same time strong alkaline water is produced at
the cathode side.

[0064]The strong electrolyzed water includes strong acidic water of pH 3
or less (substantially 2.7 or less) and strong alkaline water of pH 11.5
(substantially 12 or more), and these strong electrolyzed waters are not
a replacement of agricultural chemical as bactericide. They are more or
less a preventive agent, and are not effective when disease has
developed.

[0065]Rice culture regions of the world have a temperature of above a
certain degree. The regions have temperature of 36° C. in 3 months
or more and have high precipitation. The absorption of water of plants in
this region is approximately 70%, which is adapted to water content of
human body 70%. On the other hand, wheat culture regions such as Europe
have temperature and precipitation inferior to rice culture regions, and
it is said that water content of plants in the wheat culture regions is
30%. The plants of the regions are adapted to these natural phenomena.
Accordingly, humans adapt to plants and resulted in the present food
culture. In addition, when the necessary water does not exist,
photosynthesis cannot be carried out and satisfactory food does not grow.
This results in decrease in immune strength and vulnerability to pests.

ADVANTAGES OF THE INVENTION

[0066]According to the health food of the present invention, because
cereals, millets etc. are consumed raw so it is easy to consume, and they
can be powdered and consumed raw for easy consumption and easy digestion,
so that they can be easily served. In addition, powder of the cereals
etc. can be dispersed in water for consumption as juice or soup.

[0067]By consuming it raw, it is fermented and degraded enteric bacteria
in the large intestine, and then absorbed.

[0072]The cereals, millets, pulses, tubers, leaf vegetables, fruit
vegetables, citrus fruits, melons, fruits, rosette crops, root
vegetables, seaweeds, seeds or liverwort used in the health food of the
present invention are cultivated in a soil in which residual amount of
agricultural chemicals including insecticide, bactericide, and antibiotic
or inorganic synthetic materials such as synthetic food, synthetic
additive, and chemical fertilizer is small, essentially a soil in which
there is no residual amount, a soil in which fungi, microorganisms, and
insects can coexist with the food chain, using organic fertilizer that
does not use e.g. the above described agricultural chemicals.

[0073]In particular, soil used for cultivating the cereals, millets,
pulses, tubers, leaf vegetables, fruit vegetables, citrus fruits, melons,
fruits, rosette crops, root vegetables, liverwort, seaweeds or seeds of
the health food of the present invention is preferably a soil in which
naturally occurring leaf mold is the main component. Cereals etc. grown
in such soil contain starch etc. different from those of conventional
starch, which is superior in degradation of sugar within the body.

[0074]Because starch contained in cereals, millets, and pulses without
heat processing etc. is beta-starch, it is degraded by enteric bacteria
in the large intestine, turned into short-chain fatty acid such as
butyric acid and valeric acid, absorbed and becomes a source of energy.

[0075]Sprouted brown rice of AKITAKOMACHI cultivated in such a soil was
compared with sprouted brown rice by conventional method in measurement
of degree of growth. Results are shown in Table 1 below.

[0077]On the other hand, in the case of HITOMEBORE rice from the soil
component shown in Table 3 of the present invention, there were no grains
which did not sprout after 72 hours in the same rice incubator (water
temperature 32° C.). In other words, all of the brown rice
sprouted.

[0078]As shown in Tables 1-1 and 1-2, as compared to cultivation in
conventional soil, it is apparent that rice resistant to disease is
cultivated in the soil for cultivating the health food of the present
invention.

[0079]Additionally, results of analysis of components of common white
rice, sprouted brown rice, and sprouted brown rice from the soil of the
present invention (by Japan Food Research Laboratories) are shown below.

[0082]By cultivating the cereals etc. of the present invention in soil
containing the components shown in Table 3, health food can be ingested.

[0083]In the leaves of cereals cultivated in the soil of the present
invention, 300 mg or less of residual nitrogen was normal.

[0084]However, when cultivated in soil using inorganic chemical fertilizer
and agricultural chemical of the conventional method, spinach had
residual nitrogen of 800 to 1600 mg.

[0085]Because residual nitrogen is said to have harmful effects on the
human body, the less is the better. Residual nitrogen in plant leaves
transforms into nitrate, turns into nitrite (a carcinogen) in the human
mouth, and turns into nitrosamine (a carcinogen) in the stomach. When the
nitrosamine is absorbed into the blood, it turns into metheloglobin,
binds to erythrocytes, and disables delivery of oxygen. This causes
suppression of insulin production and causes the subject to be
susceptible to diabetes. When delivery of oxygen by erythrocytes is
decreased, the subject becomes oxygen-deprived. Children will have purple
lips.

[0086]The method of measuring the amount of residual nitrogen was as
follows.

[0087]Five grams of leaves are ground, and 145 cc of distilled water was
added. This was filtered through filter paper, and test paper was soaked
in the filtrate for 1 second. The number obtained as measured by
chromatography was multiplied by 3 to obtain the amount of residual
nitrogen in 100 g.

[0088]To describe about sprouted brown rice among the cereals of the
present invention, by cultivating in the soil described above, amino acid
based on nucleic acids of natural organic matter is reinforced due to
photosynthesis by sunlight, dormant enzyme is activated, gamma-amino acid
(GABA) is accumulated in the sprouted portion, and active ingredient of
brown rice increases, so that it contains more tai-nutrient than
unsprouted brown rice. GABA is known to activate the blood stream and to
have a function to facilitate metabolism.

[0089]Uncooked brown rice etc. may be consumed by powdering by a blender,
or 1 to 4 grains per consumption may be consumed each meal. When the
subject is accustomed to meals as grains, it may be gradually increased
to 1 meal of uncooked brown rice per day.

[0091]As a comparative example, blood sugar level and insulin was measured
after consumption of 100 grams of white rice, brown rice, and uncooked
brown rice at 10 A.M. on an empty stomach. The results of changes
measured after several tens of minutes were as follows.

[0092]As is seen, decrease in blood sugar level was seen with uncooked
brown rice.

[0093]According to this, Increase in blood sugar level and significant
increase in insulin were hardly seen with uncooked brown rice.

EXAMPLE 2

[0094]One hundred grams of uncooked sprouted brown rice was powdered in a
blender, consumed as is, or is consumed by seasoning with salt.

EXAMPLE 3

[0095]In cultivation of food such as the brown rice used in the health
food of the present invention, a comparative experiment between a
cultivation in soil using conventional chemical fertilizer or organic
fertilizer and a cultivation in soil using the above described Aquagen
seed (the registered trademark of Nihon Pack Co.) was carried out.

[0097]Due to dense planting, photosynthesis was insufficient and irregular
rice was prone to be produced. As a result, a well-balanced meal was
necessary when consuming this rice.

Case 2

[0098]In a soil having high quality with high concentration of amino
acids, amount of organic fertilizer necessary for plant growth using
Aquagen seed, and for cultivation without agricultural chemicals,
approximately 30 to 40 plants/3.31 m2 were planted. Photosynthesis
became active, irregular rice were less prone to be produced, and the
plants were more resistant to damages by disease and pest. Lactic acid
bacteria etc. including aerobic microzyme (bacteria, Actinomyces, yeast,
and filamentous bacteria) in soil are generated, the amount of yeast
increased, higher alcohols were produced, low molecular nutrients were
absorbed, and amino acid concentration increased. Plants with residual
nitrogen of 300 mg or less were cultivated.

Case 3

[0099]Samples of malted rice (koji) were produced by adding "strengthen
unrefined-soy-sauce (moromi)" as a seed bacterium into the following
crops.

[0100]These samples of malted rice (koji) were fermented in separate
culture vessels and an experiment in prevention activity of malted rice
(koji) to diabetic complications, such as diabetic retinitis, diabetic
nepfritis or neurosis, was made. A ratio of aldose reductase (AR)
inhibitory activity was measured as an index showing prevention activity.

[0108](wherein, A0: absorbance of sample before enzyme reaction, A1:
absorbance of sample after enzyme reaction, C0: absorbance of control
before enzyme reaction, C1: absorbance of control after enzyme reaction)

[0109]These data have shown that AR inhibitory activity of Rokkaku-reishi
mushroom in ethanol solvent was high since the extraction density thereof
was twice. However, those in other solvents were not high. On the other
hand, AR inhibitory activity of the rice (Aquagen rice) cultivated in the
soil according to the present invention was very high as compared with
other samples. Especially, a remarkable effect of AR inhibitory activity
in phosphate buffer solution was identified.

[0110]Further, "An experiment in an anti-cancer effect of aldose reductase
(AR)" was made.

[0111]The samples were left in water twenty-four hours and steamed for
forty minutes at 110° C. After the samples were fermented with
unrefined-soy-sauce (moromi)" as a seed bacterium for forty-five hours,
they were dried and preserved at low temperature. These preserved samples
were diluted with phosphate buffer solution (potassium phosphate) into
twice or fifth times and kept in refrigerator at 4° C.

[0112]After separating enzyme using a filter, samples were passed through
a dialysis membrane to obtain small-sized molecular.

[0113]Since protein can be passed through an ionization membrane, protein
having molecular weight of 500-1000 was obtained.

[0114]The experiment shows that Aquagen rice cultivated in soil according
to the present invention contains many enzymes in quantity.

INDUSTRIAL APPLICABILITY

[0115]The health food of the present invention does not require heat and
electricity costs, does not undergo processing treatment of cereals,
millets etc., and is trouble-free because it is consumed raw. When it is
difficult to consume raw, it can be easily consumed by powdering it and
mixing it together with water as juice or soup.